Recipe: Sunday Breakfast Hash

With our busy “go to work everyday” lifestyle, breakfast typically consists of a quick protein shake or breakfast sandwich to eat during our morning commutes. It’s functional and filling, but doesn’t give couples the chance to enjoy breakfast with each other. The weekends should be different, but Saturdays are often filled with chores and activities that, once again, limit our breakfast time together. So in my household, we hold our Sunday mornings as sacred couple time. We adore spending time with each other in the kitchen creating new and exciting breakfast dishes together. This hash is one of the results, and is reminiscent of a breakfast we had together at the Geiser Grand Hotel. This hash really isn’t overly fancy, but is one of our favorites to enjoy together.

Ingredients for Sunday Breakfast Hash

3 russet potatoes

4.5 ounces canadian bacon, chopped

2 ounces grated pepper jack cheese

4 eggs

2 tablespoons chopped chives

1/4 teaspoon onion powder

salt and pepper to taste

Place a cast iron griddle over medium heat to allow to preheat. Pierce the potatoes with a fork and microwave on high for 3 minutes (this partially cooks them for more even cooking and faster frying time). Using a towel to hold the very hot potatoes, slice them into 1/4″ slices.

Slice Partially Cooked Potatoes

Spray griddle with non-stick spray and place potato slices evenly on griddle.

Grill Potatoes

Season with salt and pepper, and grill until gold brown. Flip slices to brown the other side.

Grill Potatoes until Golden Brown

While the second side of potatoes are browning, place chopped canadian bacon in a skillet over medium high heat and brown for a couple of minutes.

Brown Canadian Bacon

Once potatoes are browned, add them to the canadian bacon. Add the chives and onion powder, and stir to combine. Season with salt and pepper, then add the grated cheese by sprinkling evenly on top of the hash.

Potatoes Canadian Bacon and Chives

Fry the eggs on the griddle to your liking, seasoning to taste with salt and pepper. Cooking them over-medium is best so that the yolk spreads all over the hash when broken.

Frying Eggs

Divide the hash into equal portions and plate. Top with the fried eggs and serve, breaking yolks so they run all over the hash.

Sunday Breakfast Hash Over-medium Eggs

Recipe by Sadie Yeager, April 2014

With our busy “go to work everyday” lifestyle, breakfast typically consists of a quick protein shake or breakfast sandwich to eat during our morning commutes. It’s functional and filling, but doesn’t give couples the chance to enjoy breakfast with each other. The weekends should be different, but Saturdays are often filled with chores and activities that, once again, limit our breakfast time together. So in my household, we hold our Sunday mornings as sacred couple time. We adore spending time with each other in the kitchen creating new and exciting breakfast dishes together. This hash is one of the results. It isn’t overly fancy, but is one of our favorites to enjoy together.

Author: Sadie Yeager – The Bald Gourmet

Recipe type: Breakfast

Cuisine: American

Servings: 2

Ingredients

3 russet potatoes

4.5 ounces canadian bacon, chopped

2 ounces grated pepper jack cheese

4 eggs

2 tablespoons chopped chives

¼ teaspoon onion powder

salt and pepper to taste

Instructions

Place a cast iron griddle over medium heat to allow to preheat.

Pierce the potatoes with a fork and microwave on high for 3 minutes (this partially cooks them for more even cooking and faster frying time).

Using a towel to hold the very hot potatoes, slice them into ¼” slices.

Spray griddle with non-stick spray and place potato slices evenly on griddle. Season with salt and pepper, and grill until gold brown.

Flip slices to brown the other side. While the second side of potatoes are browning, place chopped canadian bacon in a skillet over medium high heat and brown for a couple of minutes.

Once potatoes are browned, add them to the canadian bacon. Add the chives and onion powder, and stir to combine.

Season with salt and pepper, then add the grated cheese by sprinkling evenly on top of the hash.

Fry the eggs on the griddle to your liking, seasoning to taste with salt and pepper (cooking them over-medium is best so that the yolk spreads all over the hash when broken).

Divide the hash into equal portions and plate. Top with the fried eggs and serve, breaking the yolks so they run all over the hash.

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Welcome!

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.